Wild Mushroom Goulash

© Anders Schonnemann

Wild Mushroom Goulash

  • ACTIVE: 45 MIN
  • SERVINGS: 6 to 8

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.


  1. 1/4 cup extra-virgin olive oil

  2. 2 medium onions, coarsely chopped

  3. 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped

  4. 1 1/2 pounds wild mushrooms, cut into 1-inch pieces

  5. 1 1/2 pounds cremini or white button mushrooms, quartered

  6. Salt

  7. Freshly ground pepper

  8. 4 garlic cloves, smashed

  9. 1 teaspoon caraway seeds

  10. 1/4 cup sweet Hungarian paprika

  11. 1 tablespoon hot Hungarian paprika

  12. One 28-ounce can diced tomatoes

  13. 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces

  14. 1 pound zucchini, cut into 1-inch pieces

  15. 6 cups vegetable broth

  16. 2 bay leaves

  17. 2 tablespoons fresh bread crumbs

  18. Sour cream and chopped parsley, for serving

  1. In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
  2. Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.
  3. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Suggested Pairing

Earthy, red-berried Pinot Noir.